Chakhchoukha

Chakhchoukha, also known as chekhechoukha or chakhchoura, is a cherished traditional dish from Algeria, especially celebrated during festive occasions in the Aurès region. This hearty meal features small pieces of rougag, a type of flatbread, combined with marqa, a rich and flavorful stew.

Originally a specialty of the Chaoui people, chakhchoukha has since gained popularity throughout Algeria. The name "chakhchoukha" derives from the Chaouia language, meaning "crumbling" or "tearing into small pieces" which accurately describes the method of breaking the bread into small bits. This dish has its origins as a comforting meal for shepherds returning home on chilly winter nights.

To prepare chakhchoukha, rougag flatbread made from fine semolina is baked and then torn by hand into small pieces. These pieces are spread on individual plates before the marqa, or stew, is poured over them. The marqa is prepared from diced lamb cooked with an array of spices, tomatoes, onions, chickpeas, and seasonal vegetables such as potatoes, zucchini, carrots, and green peppers. It is seasoned with a blend of spices including dried red chilies, caraway, ras el hanout, black pepper, and cumin.

There is also a variation of chakhchoukha found in Batna and nearby towns such as Barika, M'Sila, and Biskra, which uses a different type of bread. This dish encapsulates the rich culinary heritage of Algeria and remains a beloved delicacy enjoyed by many during special occasions.